2 c. shredded Romaine lettuce
4 scallions, chopped
1 c. broccoli florets
1 Tbsp. cornstarch
2 Tbsp. water
1 1/2 c. chicken stock
1 Tbsp. soy sauce
Meatballs for dinner, Chinese style. Serve with rice.
In a bowl, combine beef, minced garlic, chopped scallions, chile powder, curry powder, parsley, and bread crumbs. When the mixture is mostly together, add the egg and work it into the meat mixture. Form into small meatballs.
In a large skillet or wok, heat the oil. Brown the meatballs in batches if necessary. When browned, remove them and set aside.
In a small bowl, combine cornstarch and water to form a smooth paste. Add stock, soy sauce, and cornstarch water to the cooking pan. Bring to a boil and cook (stir constantly), until sauce is thickened slightly
Add broccoli and cook until broccoli is crisp tender and bright green. Add lettuce and scallions to skillet and cook very briefly, just until lettuce is hot and wilted.
Arrange greens on a dish and top with meatballs.
Serve with rice.
Submitted by Gretchen Grant Contributed on: and modified on Friday January 11th, 2008